Instructions
1. Slice the skin of the spicy sausages to get the meat out of its casing, which Gordon says provides more flavour.
2. Chop a red onion, which he says is “more flavoursome.”
3. Add a tablespoon of olive oil to your pan. Add your onions first for at least 5-6 minutes, until caramelised.
4. Slice and finely dice a red pepper. Add to pan.
5. Finely slice two cloves of garlic. Add to the pan and turn up the heat up to maximum, making a well in the centre to add the meat. Stir quickly. Add paprika.
6. Blast the rice by adding to the pan for 30 seconds to let it soak up the flavor. Add a generous pour of white wine to deglaze it and scrap up bits getting stuck to the bottom of the pan.
7. Add stock and turn the gas down to let it simmer for 10 to 15 minutes, giving it an occasional stir.
8. Meanwhile, slice green onions and dice tomatoes and roughly chop parsley. Add all into the pot and stir.
